Salt and Pepper Squid with Lemon Dressing
Photo Credit: Murray Lloyd
Makes 8 x 30g serves
230g (2) squid tubes
1 spring onion, thinly sliced (white & half the green part used)
1 red chilli, halved, deseeded and thinly sliced
2 cloves garlic, crushed
1 egg white, lightly whisked
3/4 cup potato starch
Canola oil for frying
½ teaspoon Aromatic Salt
Run your knife along one edge of each squid tube to open it up.
Lay out flat on your work surface and remove any excess membrane.
Score the squid in a crisscross pattern.
Cut each tube in half lengthwise and each half into 5mm lengths widthwise.
Into a bowl place spring onion, chilli and garlic and mix well.
Line a tray with paper towels.
Place egg white into a large bowl and add squid.
Use your hands to mix and coat the squid thoroughly with egg white.
Add half the potato starch and mix well to coat the squid.
Gradually add remaining potato starch, a little at a time, until squid is well coated and feels quite dry.
Shake of excess starch and lay on a tray.
Place Canola oil into a pot set over a medium heat to come halfway up the sides. Drop a tiny piece of bread into oil and if it rises to the surface and becomes golden the oil is ready.
Working quickly at this stage, add squid in small batches to oil and cook for 2-3 minutes or until light golden and cooked through.
Use a spider to remove squid and transfer to prepared tray to drain.
Add spring onion mixture to oil and quickly toss to cook evenly (approximately 20 seconds).
Remove and transfer to tray with the squid to drain.
Transfer squid and spring onion mixture to bowl, add Aromatic Salt and toss to combine.
Serve immediately sprinkled spring onion mixture.
100g flaky sea salt
1/2 cinnamon quill
18 whole allspice
1/2 teaspoon fenugreek seeds
1 teaspoon dried mint (available in dried herb section of supermarket. We dry our own in dehydrator)
1 tablespoon whole blanched almonds
1/2 teaspoon ground turmeric
Place ingredients into a food processor fitted with a metal blade and process until fine.
Store in screw-top jar in pantry.
This exceptionally tasty dressing comes courtesy of my ex Marbles Restaurant partner, David Jordan. If you wish substitute orange for lemon for an excellent orange dressing.
125ml (1/2 cup) grapeseed oil
1 ¼ tsp finely grated lemon zest
25ml (1 tbsp + 1 tsp) lemon juice
1 lemon (peeled and segmented)
15g (1 tbsp) honey (gently warmed until runny)
¼ tsp flaky sea salt
1 pinch white pepper
Place oil, zest, juice and lemon segments, honey with salt and pepper into a blender or food processor bowl fitted with a metal blade, and process until smooth.
Pour into a container, cover and store refrigerated for up to 5 days.